Creating the perfect cheese plate

Being a huge fan of cheese I thought it was only appropriate to share a few tips and tricks on how to create the perfect cheese plate - you can never go wrong with a good cheese platter when hosting a dinner party. Of course I'm not nearly an expert so I did a bit of research and prepared a guide. If you have any tips to share, please feel free to leave a comment!
First things first - when putting together a cheese plate, we should learn a few things about cheese. Varieties of cheese are categorized into types according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc.

Generally you'll usually find it categorized as:
aged cheese: Aged Cheddar, Comte, Goat Gouda
⦁ soft cheese: Camembert, Brie
firm cheese: Parmesan, Gouda, Cheddar, Pecorino 
blue cheese: Gorgonzola
⦁ fresh cheese: Mozzarella, Feta, Goat Cheese

Types of cheese as categorized by the International Dairy Foods Association are the following:
Asiago cheese | nutty flavored | Europe, Italy
Blue cheese | sharp and a bit salty | milk cheeses that has had Penicillium cultures added
Cheddar cheese | ranges mild to sharp flavor | firm, cow's milk cheese
Cream cheese | subtle, fresh and sweet flavour | fresh type of cheese |
Feta cheese | a bit sour to the taste and rich in aroma | one of the oldest cheeses in the world | Greece 
Goat cheese | tangy flavour of goat milk | most common is a soft, easily spread cheese
Swiss cheese | lightly flavored, sweet and nutty | made from cow's milk | with large holes
Vegetarian cheese | cheese that is not curdled with rennet

(sources: & & &
Wine is probably the most popular drink to pair with cheese. But which wine goes with which cheese?

WHITE WINE: goes better with more types of cheese than red wine.
RED WINE: most recommended red wines to match with cheese are the fruity, light red wines; whereas dry, fresh red wines go well with soft cheeses, especially goat ones.

So let's take a look at some of the most popular cheeses. Camembert goes well with champagne, brie with chardonnay, gouda with merlot, cheddar with cabernet sauvignon, gorgonzola with port, blue with riesling, mozarella with sauvignon blanc.

Besides wine, you can also drink beer or cider with cheese.

(source: & 
Now for the most important part - what to add to the cheese plate? Cheese is indeed delicious, but you should add some accompaniments to spice it up or neutralize it a bit, especially if you have many different types of cheese on the plate.

Personally, my favourites must-adds on the cheese plate are:
Bread - baguettes etc.
Breadsticks - especially flavoured Italian grissini with rosemary, olives and similar.
Crackers - same as with breadsticks, flavoured with herbs are the best.  
Nuts - walnuts, almonds and hazelnuts are my favourite to pair with cheese.
Fruit - grape, strawberries, dried apricots.
Breadsticks - especially flavoured Italian grissini with rosemary, olives etc. 
Pastry - here's a great recipe for a snack.
Liquid companions - pumpkin seed oil, honey, olive oil.
⦁ There are over 2,000 varieties of cheeses.
⦁ It takes around 10 litres of milk to make 1kg of hard cheese.
⦁ According to ancient records passed down through the centuries, the making of cheese dates back more than 4,000 years.
⦁ The wholesale cheese industry was born and showed phenomenal growth during the latter half of the 1800s.

(sources: &

I also prepared a short infographic / guide that you can save and have a quick look when preparing the cheese plate as to not forget anything.

As there's a whole science behind a good cheese plate, here are some additional resources:
⦁ More advice on pairing, serving and arranging cheese




  1. o svetovn post :) delala sem cheese plate v zadnjem času nekajkrat in sicer doma za božič, ker smo se letos odločili za malo manjšo božično večerjo. In še potem dvakrat za dva praznovanja rojstnega dnav. Bilo je super. Uporabila pa sem se mi zdi Brie, Edamec, gouda, dimljen sir, parmezan, gorgonzola, moccarela, kozji sir, in nek sir z losossom ampak je bil bolj mehak primeren za mazanje:) dodala sem grozdje in jagode, oreščke sem dodala kar mešane. in seveda več vrst kruha. :)

    1. Hvaaala!
      O wau, naštela si moje najljubše sire, haha, res! Jaz tudi vedno te kupujem, no, razen edamca. Zadnje čase mi je sicer najljubši kozji. Pa sir z lososom res zmaga!

  2. oh wow! this makes me want to go and make this right now!

  3. this is awesome! love this guide! also, the rule of camembert and champagne - such a perfect pair!

  4. This is perfect!!! Thank you!


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